Cooking Seafood in the great outdoors is one of the great
pleasures in life. Whether it be in the icy depths of the winter, or
taking in the summer heat. The range of events to hold one for are many
and varied. Such as a family celebration, a day out at the beach, whilst
pursuing a hobby such as fishing or a sports meeting, but try something
different.
Cooking a seafood BBQ at home as relatively easy, since you have all your cooking equipment at hand. So for the next occasion why not plan to spend some time out of your normal domain, and visit the great outdoors, and make the day more of a challenge.
Planning for the cooking seafood away from the home
You will need to take some basics. The temperature probe is an obvious starting point. Whilst you will be very familiar with cooking times in your own kitchen, the cooking time for the fish in a different environment will differ. The temperature probe is a vital piece of equipment used in producing food dishes,and can have many uses. From checking temperatures of fridges, the food of your young child and even your own temperature. However do remember to clean the probe with a sanitizing wipe or spray de-sanitizer after each use. The temperature probes are now being widely used in most of the more progressive and responsible top restaurants. Although on the Internet one can still see on video some of the chefs pushing and prodding fillets of fish, sticking-in metal skewers and the best of all by checking the colour. Ignore them all, just use your probe to check that the densest point is at a minimum of 62 degrees Celsius.
The next items to make your venture a success, consist of the fire extinguisher and of course the source of heat. Whether it be your portable BBQ or some or your hatchet to make kindling for the open fire. Kitchen equipment such as a chopping board, kitchen knives, a chiller box, hand wash and sanitizing materials and waste disposal are also vital.
Finally do not forget the fish and the cold liquid refreshments. Make certain that the fish is kept chilled. Your needs for crockery, cutlery, seating, sauces and spices can be delegated to your helpers to your helpers.
Cooking seafood in the wilds, what should you choose?
There are hundreds of thousands of options. The three below offer the variety of a cold nibble as a starter, then two very different hot courses. One with an Oriental style and the other a traditional whole fish.
Smoked Salmon sticks - either use bread sticks, sticks of celery, baby carrots or asparagus. Lightly coat the top of the stick with cream cheese, mayonnaise or yoghurt. Wrap around smoked Salmon, and tie with a strip of Chives
Fish Parcels - for each parcel you will need three strips of kitchen foil around 20 cm in diameter. Place the circles of foil on top of each other and add around 125 g of mixed seafood. The packages will need spicing and around 50 ml liquid added. One of the variations could be strips of chilli, ginger and lemon grass, and the liquid coconut cream, Thai fish sauce and soy sauce. Have fun an invent your own. Seal the parcels by folding the sides and turning round at the top. Place on the BBQ or in the embers of your open fire, they should take around eight minutes. You can check the temperature by inserting the probe from the top of the parcel, take care not to puncture the foil.
Grilled Whole Fish - would eating outdoors be the same without a whole grilled fish? If you or your guests don't like the thought of the bones then use a large fish such as a Sea Bass or Salmon. Score down the sides of the fish to help an even spread of heat. If available stuff the fish with fennel, and flame with you choice of spirit prior to serving. The boneless chunks of dish will be easy to remove.
Have your usual accompaniments available, such as salad and bread. Try some potato and vegetable kebabs.
Cooking a seafood BBQ at home as relatively easy, since you have all your cooking equipment at hand. So for the next occasion why not plan to spend some time out of your normal domain, and visit the great outdoors, and make the day more of a challenge.
Planning for the cooking seafood away from the home
You will need to take some basics. The temperature probe is an obvious starting point. Whilst you will be very familiar with cooking times in your own kitchen, the cooking time for the fish in a different environment will differ. The temperature probe is a vital piece of equipment used in producing food dishes,and can have many uses. From checking temperatures of fridges, the food of your young child and even your own temperature. However do remember to clean the probe with a sanitizing wipe or spray de-sanitizer after each use. The temperature probes are now being widely used in most of the more progressive and responsible top restaurants. Although on the Internet one can still see on video some of the chefs pushing and prodding fillets of fish, sticking-in metal skewers and the best of all by checking the colour. Ignore them all, just use your probe to check that the densest point is at a minimum of 62 degrees Celsius.
The next items to make your venture a success, consist of the fire extinguisher and of course the source of heat. Whether it be your portable BBQ or some or your hatchet to make kindling for the open fire. Kitchen equipment such as a chopping board, kitchen knives, a chiller box, hand wash and sanitizing materials and waste disposal are also vital.
Finally do not forget the fish and the cold liquid refreshments. Make certain that the fish is kept chilled. Your needs for crockery, cutlery, seating, sauces and spices can be delegated to your helpers to your helpers.
Cooking seafood in the wilds, what should you choose?
There are hundreds of thousands of options. The three below offer the variety of a cold nibble as a starter, then two very different hot courses. One with an Oriental style and the other a traditional whole fish.
Smoked Salmon sticks - either use bread sticks, sticks of celery, baby carrots or asparagus. Lightly coat the top of the stick with cream cheese, mayonnaise or yoghurt. Wrap around smoked Salmon, and tie with a strip of Chives
Fish Parcels - for each parcel you will need three strips of kitchen foil around 20 cm in diameter. Place the circles of foil on top of each other and add around 125 g of mixed seafood. The packages will need spicing and around 50 ml liquid added. One of the variations could be strips of chilli, ginger and lemon grass, and the liquid coconut cream, Thai fish sauce and soy sauce. Have fun an invent your own. Seal the parcels by folding the sides and turning round at the top. Place on the BBQ or in the embers of your open fire, they should take around eight minutes. You can check the temperature by inserting the probe from the top of the parcel, take care not to puncture the foil.
Grilled Whole Fish - would eating outdoors be the same without a whole grilled fish? If you or your guests don't like the thought of the bones then use a large fish such as a Sea Bass or Salmon. Score down the sides of the fish to help an even spread of heat. If available stuff the fish with fennel, and flame with you choice of spirit prior to serving. The boneless chunks of dish will be easy to remove.
Have your usual accompaniments available, such as salad and bread. Try some potato and vegetable kebabs.
No comments:
Post a Comment